Nutrition: Science and Applications

Product Description

Ice cream or sorbet, red meat or fish, fruits or pastries, eggs or oatmeal–our lives are filled with choices about what we eat. That′s why Lori Smolin and Mary Grosvenor′s Nutrition: Science and Applications, 4/E helps you understand how to analyze nutritional information and apply your knowledge to the nutrition issues you face each and every day. Now updated to include the new Dietary Reference Intakes (DRIs) published in the fall of 2002, the Fourth Edition offers new and expanded coverage of such cutting–edge nutritional topics as the relationship between genetics and body weight regulation and the ecological impact of genetically modified foods and organic food production. In addition,…